Spanish chickpea stew served with toasted couscous

September 19, 2013

Spanish chickpea stew served with toasted couscous

The vegetables in this hugely flavorful stew are available all year long at your corner grocery store. But the best time to make this dish is at the end of summer and the beginning of fall – the tomatoes are at their juiciest during this time, and so are the just-picked red bell peppers! Together, they bring a marvelous sweetness to the stew, and it’s further balanced with pungent roasted spices and smoky Pimentón Dulce.

As in many stews, the flavors in this one get deeper with a little bit of rest. So whenever I make a batch, I either refrigerate or freeze half of it, knowing that on a busy night I can simply reheat the stew and a delicious, healthy dinner is on the table in minutes!

Enjoy this bite-sized demo!


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Toasted couscous

Do you love chickpeas? If you do, then you’ll enjoy making this recipe: Wilted spinach and chickpeas with grilled lemon

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 1 comment… read it below or add one }

Kiran @ KiranTarun.com September 21, 2013 at 1:26 am

Love the idea of toasting couscous. This looks like a divine soup on a wintery night :)

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